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Monday, June 6, 2011

More Muffins

Last week our elderly neighbor passed away. It wasn't unexpected, but still sad. He had a dry sense of humor, appreciated sarcasm, and I will miss seeing him puttering around the yard and mowing his lawn every other day.

Gifts of food are almost always appropriate. Something good happens, bring food. Something bad or sad happens, bring food. My neighbor's wife has a house full of people to feed with all their family here to support her, so I wanted to bring something over to help a little bit. Muffins seemed like a logical choice, everyone likes muffins. Plus I went a little overboard with the buy one get one free on blueberries this week.

I used the same Martha Stewart recipe as I did a few months ago, but used half blueberries and half strawberries for the fruit.

I'll let you use the directions from the boss, herself. I will add that whenever I make this recipe, I end up with enough extra batter to make one giant muffin at the end. Maybe I'm not filling the cups enough. The giant muffin was good for testing to make sure I was giving an edible gift.

Blueberry Muffins

Ingredients

6 tablespoons unsalted butter, room temperature, plus more for tins

3 cups plus 2 tablespoons all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 1/4 cups sugar, plus more for sprinkling

2 large eggs

1 teaspoon pure vanilla extract

1 cup milk

1 3/4 cups blueberries

Directions

Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.